Red bell pepper is a favorite these days. Recently, I learned that it has more vitamin C than an orange. It’s a great boost as a mid-day snack or lunch. For this recipe, I accent the red bell pepper’s sweetness with the lightness of fresh dill and then contrast it with savory olives and the bitterness and citrus-y flavors of a mustard lemon vinaigrette. Enjoy!
The glowing benefits of the red pepper:
- is a great source of carotenoids, vitamin C, and vitamin E (antioxidants)
- contains more than twice the amount of vitamin C that is found in the same serving size of oranges
- has anti-cancer and anti-inflammatory benefits
- protects vision
- wards off arthritis
- reduces cardiovascular disease, colon cancer and lung cancer
is used in traditional Chinese medicine as a natural treatment for blood circulation, indigestion, loss of appetite, swelling, frostbite, nausea, vomiting, and phlegm and toxicities
Red Pepper and Pea Salad
by
Keywords: vegan vegetarian red pepper peas dill
Ingredients (Serves 1)
- 1 large red bell pepper, diced
- 1/2 cup canned peas, drained and rinsed
- 5-6 black olives
- Handful of dill, chopped
- 1 tablespoon extra-virgin olive oil
- Juice of half a lemon
- 1/2 teaspoon mustard
- Salt and pepper to taste
Instructions
In a small bowl, whisk together the olive oil, lemon, mustard, and salt and pepper until evenly combined. In a separate salad bowl, combine all the other ingredients. Pour the vinaigrette atop and fold until thoroughly combined.
Bon Appetit!
xo Aylin
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